Vegetable and Chickpea Curry

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

1 tablespoon olive oil

1 ½ cups chopped onion

1 cup (¼-inch-thick) slices carrot

1 diced green bell pepper

1 tablespoon curry powder

1 teaspoon grated peeled fresh ginger

2 garlic cloves, minced

1 teaspoon cayenne pepper

200 g cooked chickpeas (pois chiches)

2 cubed peeled baking potatoes

100 g cut green beans (haricot plat)

2 tomatoes, peeled and diced

1 teaspoon sugar/cinnamon

½ teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon paprika

1 cup vegetable broth

100 g fresh baby spinach

1 cup light coconut milk

Lemon wedges

Heat oil in a large skillet over medium heat. Add onion, pepper and carrot; cover and cook 5 minutes or until tender. Add curry powder, ginger, garlic, and cayenne pepper; cook 1 minute, stirring constantly.

Dice tomatoes and sprinkle with sugar/cinnamon to balance taste. Keep aside for some minutes.

Place onion mixture in slow cooker/Dutch oven. Stir in chickpeas, potatoes, green beans, tomatoes, salt and pepper to taste, and the vegetable broth. Cover and cook over low heat for 6 hours or until the vegetables are tender.

Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

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